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Butter-Pecan Creme Brulee
Recipe By: Roni
Categories: Desserts
2 Cups Heavy Cream
4 Egg Yolks
1/2 teaspoon vanilla
1 Pinch Salt
6 splenda packets -- or more if needed
Butter-Pecan Topping
1 Tablespoon Butter
1/8 Cup chopped pecans -- (1 Oz.), finely chopped
1 splenda packets
In a saucepan, heat cream over medium high just until bubbles
start to form. Remove from heat and let cool slightly. In a
bowl, whisk together egg yolks, vanilla, salt and Splenda.
Gradually whisk in cream. Strain into four 6-ounce custard cups.
Bake in a water bath for 25-30 minutes at 350F. Custards should
be set, but still jiggly. Chill for one hour. Make butter-pecan
topping and divide between between cups. Refrigerate for four
more hours or overnight.
Butter-Pecan Topping
Melt butter in small saucepan over medium low heat. Stir in
pecans and Splenda. Heat just until nuts begin to color, being
careful not to burn!
2086 Calories; 218g Fat (91.9% calories from fat); 22g Protein;
21g Carbohydrate; 1g Dietary Fiber; 1534mg Cholesterol; 458mg Sodium. |
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